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Get Tomato Cobbler with Parmesan-Basil Biscuits Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
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A classic stroganoff recipe made vegetarian with mushrooms and kale, with a creamy wine sauce served over egg noodles.
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Get Cuban Rice Recipe from Food Network
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!
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One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.